Meal Type, Entrées

Spicy Tuna Sushi Bowls

This is quick weeknight meal that’s perfect for hot summer days. Light and refreshing, but full of savory, sweet, and tangy flavors, this bowl will fill you up without weighing you down. With a recipe this good, you may even be able to convince the haters in your own life to hop on board the sushi train!


Original recipe courtesy of NeighborFood.

Total Time 2 Servings
5 5 0

Wow!! First time buyer, and I’ll never go back to other company. Light, flaky and moist yet flavorful. Albacore Tuna with Olive Oil is delicious. Genova is my new brand in seafood.

Utica, New York
5 5 0

Absolutely adore the yellowfin tuna with olive oil. I can eat it straight without adding any extras, it also is extremely healthy! I never knew I could LOVE tuna, especially without mayo!

5 5 0

REALLY enjoyed Genova's Yellowfin Tuna in Olive Oil. Firm, flavorful and filling! Unique packaging! #GenovaSeafood

Fort Collins, Colorado
5 5 0

I just tried Genova tuna in oil for the first time. I have to say it is some of the freshest tasting tuna I have tried. I am hooked! #GenovaSeafood

San Antonio, Texas
5 5 0

Hands down the best canned tuna I've ever had. Always in nice meaty chunks, and the taste is out of this world.

Del Norte, Colorado
5 5 0

Love it. Best tuna that we can get in the U.S. Closest thing to the freshness of the tuna we bring back from Italy.

Waterbury, Connecticut
6 5 5 0

Ingredients

  • 1 cup medium grain rice
  • 2 cans Genova Albacore Tuna in Olive Oil, drained
  • 2 Tablespoons soy sauce or tamari
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey
  • 1 cucumber, sliced
  • 1 avocado, seeded and chopped
  • 2 green onions, green parts sliced thin
  • 1/4 cup mayonnaise
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon Sriracha (or more if you like it spicier)
  • Pickled ginger, for serving
  • Toasted sesame seeds, for garnish

Directions

  1. Add the rice to a sauce pan along with 2 cups of water and a generous pinch of salt. Bring the mixture to a boil, then reduce heat, cover, and simmer for 9-11 minutes, or until the water is all soaked up and rice is tender. Remove from heat and set aside.
  2. In a medium bowl, whisk together the soy sauce, garlic, ginger, rice vinegar, and honey. Toss it with the tuna. Add the tuna to a skillet and cook over medium high heat for 2-3 minutes. Remove from heat.
  3. In another small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, and Sriracha.
  4. To make the bowls, divide the rice between two bowls. Top with the tuna, cucumber slices, and avocado. Sprinkle with green onions and toasted sesame seeds. Drizzle with spicy mayo and serve with pickled ginger, if desired.